植物乳杆菌的添加对腌制鲅鱼加工贮藏过程中生物胺的抑制效果研究

Inhibitory Effect of Lactobacillus Plantarum Addition on Biogenic Amines During Processing and Storage of Spanish Mackerel

本实验研究了植物乳杆菌的接种对腌制鲅鱼贮藏期间生物胺积累的影响。在湿腌加工后,分别添加1×10^(5) CFU·g^(-1)、1×10^(6) CFU·g^(-1)、1×10^(7) CFU·g^(-1)3种浓度的植物乳杆菌与等体积的无菌生理盐水处理形成对照,以4 d为周期评估腌制鲅鱼的pH值、挥发性盐基氮(Total Volatile Base Nitrogen,TVBN)、菌落总数、生物胺、氨基酸及风味指标。通过高效液相色谱(High Performance Liquid Chromatography,HPLC)检测出腌制鲅鱼中产生的主要生物胺为尸胺、腐胺和组胺。实验结果表明,当植物乳杆菌的添加量为1×10^(7) CFU·g^(-1)时可以最大程度地减少腌制鲅鱼加工贮藏过程中生物胺的形成。

The effect of Lactobacillus plantarum inoculation on biogenic amine accumulation of pickled Spanish mackerel during storage was studied.After wet curing,Spanish mackerel was treated with L.P of 1×10^(5) CFU·g^(-1),1×10^(6) CFU·g^(-1),1×10^(7) CFU·g^(-1)and sterile saline of the same volume to form control,the pH value,Total Volatile Base Nitrogen(TVBN),total number of colonies,biogenic amine,amino acid and flavor index of pickled Spanish mackerel were evaluated in a 4-day cycle.High performance liquid chromatography(HPLC)detected that the main biogenic amines produced in salted Spanish mackerel were cadaverine,putrescine and histamine.The results showed that it is concluded that when the addition of Lactobacillus plantarum is 1×10^(7) CFU·g,^(-1) the formation of biogenic amine during the processing and storage of pickled Spanish mackerel can be reduced to the greatest extent.